To Roast a Chicken
Chefs Vivian Howard and Marcus Samuelsson enjoy Julia Child’s presentation of chickens, which includes an entire counter filled with raw poultry. They note how she invented cooking on television with no existing rulebook and discuss her mission to educate viewers about the value of prime ingredients, including how to shop for them as well as how to prepare them.
Julia Child was devoted to the art of French cuisine. And starting in 1963, The French Chef single-handedly taught a nation how to cook well, eat well and drink well. Now today’s chefs and celebrities delight in six of the most-beloved episodes from her groundbreaking series, offering insightful, funny and personal comments in unabashed appreciation of the first lady of cooking. Bon appétit!
Dishing with Julia Child Episodes
S1 Ep5 | 26m 9s
Rick Bayless comments on Julia Child’s performance preparing potatoes.
S1 Ep4 | 24m 40s
Chefs discuss how comfortable and magnetic Julia Child was in her first episode.
S1 Ep3 | 24m 38s
Chef Rick Bayless marvels over Julia Child’s knife skills.
S1 Ep2 | 25m 10s
Chefs follow Child’s bread making recipes for classic pain de mie and a raisin bread.
S1 Ep1 | 26m 4s
José Andres and Eric Ripert are amazed by Child’s hands-on treatment of a whole fish.